The Devil's Best Eggs
by Kate Heyhoe
Makes 24 pieces
Weekends are for snacking. After a long bike ride, hike or tennis game, your body may crave a snack—not junk food, but for something that's readily available, super tasty and not real filling, but not light as air either. Thomas and I have been known to devour a plate of deviled eggs in less time than it takes to put our bikes away. I know we shouldn't eat that fast, but they're soooooo good! Serve them as hors d'oeuvres or appetizers at your next party—people go crazy for them!
12 hard cooked eggs
3 tablespoons mayonnaise
2 tablespoons mustard, preferably Dijon or one with intense flavor
2 tablespoons lemon juice
2 tablespoons finely minced green onion
black pepper
paprika
capers
parsley or celery leaves for garnish
Mix the mayonnaise, mustard, lemon juice and green onion together in a large bowl. After shelling the eggs, cut them in half, and, using a fork, mix the yolks in with the mustard mixture till smooth. Season with black pepper to taste. It should have a very strongly pronounced lemon and mustard flavor, so add more if you feel it needs more zing.
Fill the cavity in each egg white half with the yolk mixture. Top with a sprinkle of paprika. Place a parsley or other leaf on top, and finish by placing three capers at the stem end of the leaf. Chill till ready to serve.
Kate's Egg-straordinary Hard Cooked Egg Recipes:
Copyright © 1999, Kate Heyhoe. All rights reserved.
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This page created April 1999
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